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November 18, 2017

Perfecto cookies


1 cup unsalted butter, room temperature 
1¼ cup sugar 
1 egg 
1½ teaspoons vanilla extract 
½ teaspoon almond extract 
3 cups of flour 
1½ teaspoons baking powder 
¼ teaspoon salt 
colored sugars for decorating 

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, and almond extract and mix until combined. In a separate bowl, combine flour, baking powder, and salt. Make sure to spoon the flour into your measuring cup and level it off with a knife to ensure accurate measurements. Slowly add the flour mixture to the butter mixture and mix until completely combined. Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator. 
Chill for about 20-30 minutes. Cut dough into shapes with cookie cutters and transfer to a baking sheet. Sprinkle with colored sugars and bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. Store in an airtight container. Makes about 40-50 cookies.

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